★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Since Chicken Biryani is such a favorite in our home, I knew I had to try adapting my mom’s traditional stovetop recipe for the Instant Pot. After a few experiments, I cracked the code and transformed it into a quick, easy dish perfect for busy weeknights—without losing any of that authentic flavor we love! I’m thrilled to share this modern take on my family’s cherished recipe, bringing the magic of Chicken Biryani to your kitchen in a fraction of the time, thanks to the Instant Pot! Since I published this Chicken Biryani recipe, I’ve had so much fun experimenting with more Instant Pot biryani recipes that I know you’ll love! From fragrant Vegetable Biryani and flavorful Shrimp Biryani to hearty Chickpea Biryani (with vegan options!), there’s something for everyone. I’ve even developed wholesome Brown Rice Biryani, Fish Biryani, and Egg Biryani - all made effortlessly using the Instant Pot! 1: Marinate the Chicken Marinate the chicken in ground spices, mint leaves, cilantro, lemon juice, yogurt, and salt. Marinate for atelast minutes. You can also marinate ahead of time, for up to 12 hours in the refrigerator (photos 1 - 4). 2: Soak the Rice Soak the rice for 20 minutes. It helps make the rice fluffy and light with long separate grains. I would recommend extra long-grain basmati rice for making chicken biryani. Some of my favorite brands are Kohinoor and Royal, both available in Indian groceries (photos 5 - 6). As the rice soaks, start to caramelize the onions. Caramelizing in the Instant Pot may cause the bottom of the pot to get scorched. Remember to deglaze the pot well with the liquids from the marinated chicken. Pressing cancel during deglazing also prevents further overheating (photos 7 - 10). 4: Partially Cook the Chicken Bone-in chicken legs or drumsticks need a longer time to pressure cook than basmati rice. To achieve this, we first pressure-cook the chicken for 4 minutes. For boneless thighs, just sautéing for 2 to 3 minutes cooks the chicken partially and then they can further cook along with the layered rice (photos 11 - 12). Drain the rice and layer over the partially cooked chicken. Add water and make sure all the rice is under the liquids (photos 13 - 14). Garnish with the caramelized onions, saffron milk, cilantro, and mint. Layer over with hard-boiled eggs (photos 15 - 16).
How to store leftover Biryani
Biryani makes for amazing leftovers! In fact, I think it tastes best the next day! Simply refrigerate it in an air-tight container for up to 5 days. To reheat simply microwave individual portions. You can also freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating. My favorite, of course, is the one made by my mom that I grew up eating. Warm, deep spiced Chicken Biryani, with freshly ground spices, caramelized onions, and marinated tender chicken cooked over long grain basmati rice.
Recipe
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